To blanch.
Asparagus is rich in vitamin B, vitamin A, folic acid, selenium, iron, manganese, zinc and other nutrients, is a high food value of vegetable varieties, but asparagus also contains a high oxalic acid, this material can be eaten by the human body and the protein reaction, generating indigestible precipitates, reducing the food value and taste, and even cause discomfort, and blanch asparagus can be removed from the majority of the The blanching of asparagus can remove most of the oxalic acid, not only the color is more green and bright, and the taste is more sweet and tasty, but also to avoid the above hidden problems of food safety.
2 asparagus cold water pot blanching or hot water
water boiling and then blanching pot.
General for meat blanching, in order to let the fishy substances better dissolved into the water, while avoiding meat because of high water temperature and become dry taste, usually cold water blanching, and asparagus belongs to the vegetable class, vegetables are easy to cook, and cook too long which nutrient loss is more, need to open the pot under the pot of fast blanching as well, not only to retain more nutrients, but also to maintain their The color of fresh green.
3 How long to blanch asparagusAbout 1-2 minutes.
Asparagus is asparagus perennial herbaceous plants of the stone Diao cypress seedlings, its texture is more brittle and hard, the whole length of the root in 20 cm or so, generally need to cut off the blanching, and relative to other leafy vegetables, blanching time is a little longer, about 1-2 minutes, but can not be too long, or else the color of the asparagus will be old, not enough tender taste, nutrients are also lost more, the basic asparagus in the pot, the water boiled again, slightly cooked. The water boiled again, slightly cooked until the asparagus color can be fished out.
4 asparagus blanching to cold waterRecommended cold water.
After blanching the asparagus, whether it is directly cold or fried food, it is best to pass through the cold water, because this operation can make the asparagus texture more crispy and fresh, especially for some people blanching did not grasp the time, blanching too long, resulting in the asparagus texture soft, you can pass through the 1-2 times of iced water, so that asparagus in the cold and tighten, retaining the moisture, enhance the crisp taste.